Sous Vide Steak and Vegetables
By :Graham and James Sharman
A great way of getting to grips with cooking sous vide.
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Course Dinner, Main Course
Cuisine American, Modern
Difficulty Medium
Browse Category Meat
Duration more than 2 hours
Cooking Technique Sous Vide
Main Ingredient Asparagus, Baby Carrots, Baby Potatoes, Garlic Cloves, Shallots, Sirloin Steak, Unsalted Butter
Keyword sous vide, sous vide steak
Prep Time 10 minutes
Cook Time 120 minutes
Servings
2 servings
Ingredients
  • 1 lb baby potatoes 450g
  • 6 baby carrots
  • 10 asparagus spears
  • 4 shallots
  • 1 oz unsalted butter 30g
  • salt and freshly ground pepper for taste
  • 2 striploin/sirloin steaks 12 oz/340g each
  • 6 garlic cloves (crushed)
  • 2 sprigs of rosemary
  • 6 sprigs of thyme
Course Dinner, Main Course
Cuisine American, Modern
Difficulty Medium
Browse Category Meat
Duration more than 2 hours
Cooking Technique Sous Vide
Main Ingredient Asparagus, Baby Carrots, Baby Potatoes, Garlic Cloves, Shallots, Sirloin Steak, Unsalted Butter
Keyword sous vide, sous vide steak
Prep Time 10 minutes
Cook Time 120 minutes
Servings
2 servings
Ingredients
  • 1 lb baby potatoes 450g
  • 6 baby carrots
  • 10 asparagus spears
  • 4 shallots
  • 1 oz unsalted butter 30g
  • salt and freshly ground pepper for taste
  • 2 striploin/sirloin steaks 12 oz/340g each
  • 6 garlic cloves (crushed)
  • 2 sprigs of rosemary
  • 6 sprigs of thyme
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Fill inner pot to just under maximum level with hot water.
  2. Select Sous Vide mode, custom 190 °f/87 °c, bring up to temperature.
  3. Have 3 sous vide compatible zipper type bags ready to fill.
  4. Add 1 lb/450g baby potatoes, 6 baby carrots, 4 shallots, 0.7 oz/20g of the unsalted butter, salt and freshly ground black pepper to the first bag.
  5. Remove as much of the air as you can by lowering the bag into a bowl of water, using the water to push the air out of the bag, being careful not to allow any water into the bag. Seal while immersed or use a vacuum sealer.
  6. When the Instant Pot has come to temperature, place the bag of vegetables in the pot, close the lid making sure the valve is open, cook for 1 hour.
  7. In the meantime, season 2 x 12 oz/340g striploin/sirloin steaks well on both sides with salt and freshly ground black pepper.
  8. Transfer steaks to the second bag, arrange them side by side, along with 6 garlic cloves (crushed), 2 sprigs of rosemary, and 6 sprigs of thyme. Set to one side.
  9. In the third bag, 10 asparagus spears, 0.35 oz/10g unsalted butter, add salt and freshly ground black pepper to taste.
  10. As before, remove as much of the air from the bags as you can. Seal and set to one side at room temperature.
  11. After the vegetables have been in the water bath for 1 hour, reduce the temperature to 130 °f/54 °c by replacing some of the hot water with cold. Check with a thermometer.
  12. Add the steaks, asparagus, and with the vegetables still in the pot, cook for another hour.
  13. Remove the steaks from the bag, pat dry with kitchen towel.
  14. In heat safe place on a wire rack, using a kitchen blowtorch to sear the steaks until golden brown, or apply a little high smoke point cooking oil to them, then sear quickly (to avoid cooking through) on both sides and edges, in a very hot preheated, preferably heavy gauge pan.
  15. Serve alongside the buttered sous vide vegetables.
All Cook Books by :
You might also like
Indian-Style Apricot Chicken
shawarma Hummus Shawarma Plate
Split Pea Soup with Mushrooms and Sundried Tomatoes
Teriyaki Chicken Thighs
Winter Squash Risotto
Cilantro Lime Wings
soy milk Ace Blender - Soy Milk
instant pot beer cheese soup, instant pot soup, instant pot recipes Beer Cheese Soup